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Sharpest professional chef knives achieve blade angles of 12-15 degrees per side using high-carbon steel rated 60+ HRC. Japanese single-bevel knives reach 10-degree edges for precision work. Factory edges test at 200-300 grams cutting force on standardised materials. VG-10 and SG2 steel compositions maintain keenness longest. Hand-honed blades outperform machine-ground alternatives. Edge retention depends on steel hardness, cutting surface, and food types. Professional sharpening every 3-6 months maintains optimal performance. Ceramic and diamond honing rods preserve edges between services.
